Lamb Stew with Guinness

8 teas olive oil, divided
2 cups chopped onion
1 tbls chopped thyme
1 1/2 teas chopped fresh rosemary
3 Tbsp flour
1 1/2 lbs boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teas salt, divided
1 teas freshly ground pepper, divided
2 cups Guinness Stout
1 Tbls tomato paste
3 cups beef broth
1 bay leaf
2 cups cubed, peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 Tbls whole-grain Dijon mustard
1/3 cup chopped fresh parsley

Heat a large Dutch oven over med-heat. Add 2 teas oil to pan, swirl to coat. Add onion, thyme, and rosemary, saute for 5 minutes, stirring occasionally. Place onion mixture in large bowl. Salt & pepper the lamb and dredge pieces in  flour and shake off excess. Work in small batches and add meat to bowl with onion.

Add beer to pan, bring to a boil, scrapping bits from sides. Cook til reduced to 1 cup (about 5 minutes). Return onion/ meat mixture to pan. Stir in tomato paste, cook 30 seconds. Add broth and bay leaf, bring to a boil. Cover, reduce heat and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover, stir in potatoes, carrots and turnips. Simmer uncovered for 1 1/2 hours or until meat and vegetables are tender. Add another teaspoon each of salt & pepper and the Tbls of Dijon mustard. Ladle into bowls and garnish with chopped parsley.

Cooking Light Magazine